Braised hare meat
Overview
Braised hare meat is a specialty. The main ingredients are hare meat and pork ribs. The braised hare meat is red in color, fragrant and rotten, rich in nutrients, lean but not burnt.
Tags
Ingredients
Steps
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Cut the hare meat into pieces, clean it, soak it in water for 3 hours to remove the blood, and change the water several times during this period
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Clean the pork ribs, soak in water and chop into evenly sized pieces
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Add cold water to a pot, add rabbit meat and ribs, boil and skim off the blood
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The blanched hare meat and ribs are rinsed repeatedly with warm water to remove impurities, then dried and set aside
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Peel off the skins of onions and ginger, wash them and cut them into onion segments, ginger slices, star anise, peppercorns and bay leaves. Rinse and prepare
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Add oil to a hot pan and add a small spoonful of sugar. Use medium-low heat to fry the sugar until it turns dark red. When frying the sugar, be sure to stir constantly to prevent it from burning
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Pour in rabbit meat and ribs, stir-fry evenly to coat with sugar color and stir-fry to dry out the water
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Add onion segments, ginger slices, star anise, peppercorns, and bay leaves and stir-fry until fragrant
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Cooking pot with cooking wine, light soy sauce and balsamic vinegar
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Pour in an appropriate amount of boiling water and bring to a boil, then skim off the foam, cover the pot and simmer for 1 hour
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After an hour, add appropriate amount of salt to taste
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Continue to simmer for about 30 minutes until the soup thickens, turn off the heat and add a little chicken essence and stir evenly
